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Leek and Pilchard Pie

Clean and skin the white part of some large leeks, scald them in milk and water, and slice them. Take some salted pilchards which have been soaked for some hours the day before. Put the pilchards and leeks in alternate layers in a pie-dish, and cover over with a good plain crust. Bake in a moderate oven until brown. When done, lift up the side crust with a knife, and empty out all the liquor, then pour in half a pint of scalded cream, and serve.